Sheet Pan Shrimp & Vegetables Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
6 servings
Ingredients
  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces asparagus, cut into 2-inch pieces
  • ½ cup marinated artichokes hearts
  • ½ cup pitted Castelvetrano olives, halved
  • ½ red onion, large dice
  • ¼ cup (10 each) sun-dried tomatoes, thinly sliced
  • Dressing
  • 4 cups roughly torn sourdough bread
  • ½ cup (6 ounces) small mozzarella balls, halved
  • ¼ cup parsley leaves
  • ¼ cup basil leaves, torn
  • Kosher salt and freshly ground black pepper, to taste
Directions
  1. Prepare the shrimp: Preheat the oven to 450º and line a baking sheet with tinfoil. In a medium bowl, toss the shrimp ingredients together and place in the center of the sheet tray.
  2. Make the dressing: In a medium bowl, whisk together the vinegar, mustard and honey. While whisking constantly, slowly stream in the olive oil until emulsified. Season with salt and pepper.
  3. In a large bowl, toss the asparagus, artichokes, olives, red onion and sun-dried tomatoes with the dressing to coat. Scatter around the shrimp, then top the salad with the chunks of bread. Bake until the shrimp are cooked and the bread is crisp, 10 minutes.
  4. Transfer the contents of the baking sheet to a large bowl and toss with the mozzarella balls, parsley leaves and torn basil leaves. Season with salt and pepper, then transfer to a platter and serve.